Tag: Marbella

A Midday That Tastes Like Freedom

They say the day changes when you give yourself a moment just for you. And it’s true. Because there are pauses that refresh the spirit. That’s why the Steak Menu ignites at Leña from the very first bite, turning any midday into a little escape. It’s that moment when the fire slows your heartbeat and reminds you that you deserve to disconnect too.

The Most Desired Weekday Ritual

Simple pleasures always work. Arriving at Leña during the week, sitting by the flames, and feeling the world slow down is one of them. At all three Leña locations, the Steak Menu ignites at Leña with a journey designed to enjoy without rush, yet keeping the rhythm of the day.

Lunch starts with a green salad that surprises without fuss. Then comes the most anticipated moment: an irresistible classic. Steak & fries with green pepper sauce invites you to close your laptop, take a deep breath, and say, “this was exactly what I needed.” To finish, a marconata and salted toffee ice cream caresses the palate like a little personal reward.

The Fire That Accompanies Your Day

There’s something special about that hour when the sun is still high, the flames are alive, and you decide to pause. That’s why the Steak Menu ignites at Leña in its intention too: giving you a real escape without leaving work. It’s quick, it’s delicious, and it’s the perfect balance of heartiness and harmony.

It’s designed for those always on the move. For those seeking quality without sacrificing time. For those who know a good lunch can change everything.

Three Leñas, One Unbeatable Plan

In Madrid, Marbella, and Barcelona, the scene repeats with the same intensity. The aroma of the grill, the warm atmosphere, and the feeling of being in a place that understands your schedule. It’s a brief but necessary refuge. The perfect balance between the day’s pace and the pleasure of eating well.

And although each city has its own magic, they all share the same spark: a lunch to enjoy, remember, and, above all, repeat.

The Pause You Were Looking For

From Monday to Friday, 1:00 PM to 4:00 PM, this menu becomes the perfect ally for those at work. For €45 per person, you get an experience with the soul of a ritual. Nothing complicated. Nothing technical. Just quality ingredients, perfectly grilled, at a pace that fits you.

Sometimes, the best plan doesn’t need a big excuse. Just knowing where to go is enough. Just remembering that fire is also a way to take care of yourself.

And yes, you know it: the Steak Menu ignites at Leña. And with you, it burns even brighter.

Dani García Group welcomes Christmas with a gastronomic proposal designed to be shared.
The restaurants BiBo, Lobito de Mar, Leña, and Tragabuches present their Christmas menus, created for groups, companies, and festive celebrations.

Each concept shares the same philosophy: recognizable flavors, exceptional ingredients, and flawless technique.
Each restaurant interprets Christmas in its own way, maintaining its essence while adding a festive touch that turns every meal into a memorable experience.

Traditional Andalusian Christmas at Tragabuches

At Tragabuches, Christmas means tradition, local produce, and Andalusian roots.
The restaurant offers three menus that bring back the flavors of southern Spain, dressed up for the holidays.

Among the starters, guests can enjoy diced ham potato salad, Málaga-style avocado “in reverse”, Andalusian-style tripe with chickpeas, pringá croquettes, or foie and goat cheese millefeuille.

Main courses include classics like acorn-fed Iberian pork shoulder, chargrilled aged beef sirloin, and sea bass fillet, all served with traditional sauces and garnishes.

The dessert selection reimagines Andalusian sweets with options such as Payoyo cheesecake, Andalusian-style French toast with vanilla ice cream, or passion fruit tocino de cielo.

Each menu features Andalusian wines and cocktails made with sherry, manzanilla, or brandy.
Prices are €65, €70, and €80.
A warm, welcoming proposal — perfect for celebrating with family, friends, or colleagues.

BiBo: a Christmas with a global soul

BiBo celebrates the holidays with three menus that blend Andalusian roots and international influences, staying true to its global brasserie spirit.

The Christmas menus at BiBo revolve around house classics with an elegant festive twist.
Starters include Russian salad with quail eggs, Almadraba red tuna tartare, the Brioche Cojonudo®, and the Brioche de rabo de toro®.

Main dishes feature Iberian pork with charcuterie sauce, roasted cod, chargrilled beef sirloin, or sole meunière, depending on the chosen menu.

For dessert, BiBo’s signature sweet section includes 70% chocolate mousse, fresh rice pudding, and the iconic Nutella to die for.
Each menu is paired with a curated wine selection and an exclusive welcome cocktail.

Prices are €65, €70, and €80.
A sophisticated and festive proposal — the perfect plan to end the year with friends or colleagues.

Lobito de Mar: a coastal Christmas celebration

With a seafaring soul and Andalusian spirit, Lobito de Mar invites guests to celebrate Christmas with the ocean as the main theme.
Its three menus highlight fresh ingredients and Mediterranean essence.

The shared starters include guacamole with crystal prawns, tuna and prawn salad, tuna ribeye carpaccio, clams marinera-style, and the classic fried marinated fish.

Among the main courses, highlights include grilled Almadraba tuna sirloin, mormo cut, or chargrilled sea bass, served with Rota-style potatoes and fresh lettuce salad.

Desserts such as cheesecake with black truffle or fresh cheese tart maintain Lobito de Mar’s elegant and refined style.
Each menu includes a specially curated wine list with Atlantic whites, Mediterranean reds, and a welcome cocktail.

Prices are €70, €75, and €80.
A proposal that honors coastal ingredients and the relaxed spirit of celebrations by the sea.

Leña: 24 servings of Christmas by the fire

At Leña, fire takes center stage as the heart of the celebration.
The Dani García steakhouse, with locations in Marbella, Madrid, and Barcelona, presents three menus filled with smoke, aroma, and passion.

The shared starters include grilled Málaga avocado, smoked burrata, roast chicken croquettes, spiced chicken empanada, foie with seasoned garlic shoots, and the iconic burger that started it all®.

For the main course, the spotlight is on premium cuts such as aged beef ribeye, porterhouse steak, and special beef chop, served with fries, truffled onions, lettuce leaves, and homemade sauces like chimichurri or mustard.

Desserts include tarta di rose and flan that wanted to be tocino de cielo, accompanied by a carefully selected wine pairing that enhances the smoky character of the grill.

Prices are €90, €95, and €100.
At Leña, Christmas is lived around the fire — warm, elegant, and full of unforgettable flavor.

Four ways to celebrate Christmas, the Dani García way

With these proposals, Dani García Group redefines the Christmas dining experience through four complementary concepts that represent his culinary universe.

All menus will be available from November 15 to January 5, for both lunch and dinner.
The group will also offer special menus for New Year’s Eve and New Year’s Day, where each restaurant will reinterpret its concept with a festive touch and the unmistakable Dani García signature.

Four unique ways to understand cuisine, united by one purpose: celebrating flavor, tradition, and the joy of sharing.

Martín Berasategui, el chef con más estrellas Michelin de España, fue el gran protagonista de un homenaje histórico que celebró su trayectoria y su legado en la alta cocina española. Durante dos jornadas, más de veinte cocineros de primer nivel se reunieron para rendir tributo a su influencia y talento, en un evento organizado conjuntamente por Puente Romano Marbella y el Grupo Dani García.

Un fin de semana para la historia 

El tributo, celebrado los días 16 y 17 de noviembre, reunió en el resort marbellí a algunos de los nombres más destacados de la cocina española: Albert Adrià, Francis Paniego, Paco Morales, Paolo Casagrande, Ramón Freixa, Ricard Camarena, Toño Pérez, Diego Guerrero, Alberto Chicote, Jesús Sánchez, Ángel León, Samantha Vallejo-Nágera, Joan Roca, Josean Alija, Marcos Morán, Hermanos Torres, Erlantz Gorostiza, José Carlos García y Nandu Jubany, entre otros. Todos ellos cocinaron para honrar la trayectoria del chef donostiarra, en un encuentro que combinó emoción, talento y admiración.

El homenaje comenzó el domingo con una mesa redonda en NYX, donde los chefs Dani García, Martín Berasategui e Izu Ani, conversaron sobre sus trayectorias culinarias y sus próximos proyectos, en una sesión íntima moderada por Samantha Vallejo-Nágera que continuó con una cena privada en GAIA. 

El lunes, la celebración se trasladó a La Plaza de Puente Romano, epicentro gastronómico del resort, donde se rindió un homenaje al maestro vasco en un evento marcado por la camaradería y la emoción compartida. El propio Berasategui recibió numerosas muestras de cariño y reconocimiento por su papel inspirador en la gastronomía española durante más de cinco décadas, entre ellas, emotivos discursos de Dani García y el Chef Ejecutivo del hotel, Juan González.

La celebración culminó con una cena homenaje en Leña Marbella, el restaurante insignia de Dani García, donde los cocineros invitados elaboraron de forma conjunta un menú de 16 pases que sintetizó la diversidad, la técnica y la creatividad de la cocina española actual.

Un menú con garrote para el Maestro Berasategui

El menú rendía homenaje a la historia y la influencia de Berasategui a través de una secuencia de 16 pases concebidos a varias manos, que reunieron técnica, emoción y un profundo respeto por el oficio. La velada comenzó con la Milhoja caramelizada de anguila ahumada, cebolleta, foie gras y manzana verde firmada por Erlantz Gorostiza y Paolo Casagrande, seguida de la Milhoja de foie, queso de cabra y manzana verde caramelizada de Dani García.

A continuación, Dani García y José Carlos García reinterpretaron el sur con su Ensalada tibia de tuétanos vegetales y mariscos de Andalucía, mientras que Joan Roca aportó una pieza de sensibilidad vegetal con su Romescu de nueces con flores encurtidas.

La parte más vasca y golosa de la cena llegó con la Tortilla de piquillo y anchoa creada por Diego Guerrero y Josean Alija, para después dar paso a Marcos Morán y Quique Dacosta con sus Lágrimas de guisantes con percebes en gelé y toffee de mantequilla salada de guisantes. Francis Paniego presentó una Penca de acelga con emulsión de ibérico, mientras que Alberto Chicote sorprendió con su Tarta de cebollas con chantilly soubise.

Espadreña, , canelón y mignardises

La secuencia marina cobró protagonismo con el Calamar curado, consomé de ave y caviar de los Hermanos Torres, seguido de la Secuencia de calamar de Erlantz Gorostiza y Paolo Casagrande, y la interpretación conjunta de Ramón Freixa y Toño Pérez con La espardeña vista como un chipirón pelayo.

En clave más clásica, Nandu Jubany presentó un Canelón de pollo de corral con crema de foie y trufa negra, antes de que Jesús Sánchez aportara su Royal de liebre, un guiño a la caza más refinada. Posteriormente, el Pato andalusí ahumado-asado con terrina de patata y bacon marino, firmado por Paco Morales y Ángel León, unió tradición, territorio y técnica en un mismo plato. 

El cierre dulce estuvo a la altura del resto de la cena gracias al Air waffle de avellana con praliné à l’ancienne y helado de flan de huevo de Albert Adrià y el postre Chocolate, café y whisky de Ricard Camarena.

Las mignardises finales creadas por Samantha Vallejo-Nágera fueron Micro tarta Rogelio, Chocolate y praliné de avellanas, Crujiente de Samantha y Micro Mont Blanc, pusieron el punto final a una cena que fue, más que un menú, una declaración colectiva de afecto y respeto hacia un cocinero irrepetible.

“No existe el ‘yo’ en mi vocabulario. Toda mi vida, todo lo que he conseguido y todo lo que representa nuestra cocina, nace del ‘nosotros’. Soy uno más dentro de este equipo inmenso de familias, amigos y profesionales que me han hecho grande. La revolución de la cocina española está en la unidad, y ese es el único camino: caminar juntos”, reflexionaba Martín durante esta noche tan especial. “La mejor de mi vida vestido de chef”, aseguraba.

Un legado que trasciende generaciones

El homenaje a Martín Berasategui fue mucho más que una celebración profesional: fue una declaración colectiva de gratitud hacia un referente que ha sabido enseñar, inspirar y abrir camino a las nuevas generaciones de la cocina española durante más de 50 años. Su manera de entender el oficio basada en la humildad, el esfuerzo y la generosidad se reflejó en cada palabra, en cada gesto y en cada plato.

“Lo que ha hecho Martín por todos nosotros y por la gastronomía española no se puede medir en estrellas ni en premios. Su legado va mucho más allá de la técnica o la creatividad: nos ha enseñado a trabajar con pasión, humildad y generosidad. Cada plato suyo es una lección, cada gesto una inspiración. Hoy celebramos no solo a un chef extraordinario, sino a un maestro que ha marcado a toda una generación y que seguirá guiando a quienes amamos este oficio”, subrayó Dani García durante la velada.

Esta cita se convirtió en un símbolo de unión, respeto y admiración dentro de la gastronomía española, gracias a la colaboración del Grupo Dani García y el marco incomparable de Puente Romano Marbella.Pero, sobre todo, fue un tributo a la emoción y al legado de un cocinero irrepetible: Martín Berasategui.

Spanish chef Martín Berasategui, celebrating 50 years of career, will be honored in a unique event bringing together more than 20 of Spain’s top chefs, reinforcing his role as a key figure in the high-end culinary scene on the Costa del Sol.

On November 16 and 17, the Marbella resort will host this exceptional gathering, uniting some of the most renowned figures in Spanish cuisine to pay tribute to Berasategui’s legacy and trajectory.

In this context, Puente Romano Marbella — renowned for its gastronomic offering with more than 20 restaurants and bars, including Leña, and known for its excellence and culinary variety — will provide the perfect setting for this unforgettable celebration. Its atmosphere and history as a meeting point for world-famous restaurant brands make it the ideal venue to honor Berasategui.

Throughout the event, 19 renowned chefs — including Albert Adrià, Francis Paniego, Paco Morales, Paolo Casagrande, Ramón Freixa, Ricard Camarena, Toño Pérez, Diego Guerrero, Alberto Chicote, Jesús Sánchez, Ángel León, Samantha Vallejo, Joan Roca, Josean Alija, Marcos Morán, Hermanos Torres, Erlantz Gorostiza, José Carlos García, and Nandu Jubany will join forces to create a special menu designed not only to delight the senses but also to express admiration for Berasategui’s legacy. Each dish will form part of a collective narrative reflecting the diversity, talent, and excellence of contemporary Spanish cuisine.

A gathering of culinary stars

The tribute will begin on Sunday with a private dinner at GAIA restaurant inside Puente Romano Marbella. Chef Izu Ani will personally welcome the chefs for two days of celebrations, offering an intimate prelude to the main event. This will be a special opportunity to share memories and experiences in a relaxed atmosphere, reinforcing bonds of friendship and respect.

A heartfelt tribute in La Plaza de Puente Romano

On Monday, the celebration will move to La Plaza at Puente Romano, the resort’s gastronomic hub and the heart of the tribute, where the great gathering of chefs will take place.

It will be an event filled with emotion and mutual recognition, where leading names in Spanish gastronomy will come together around the figure of Berasategui in a spirit of admiration and camaraderie.

The grand finale at Leña Marbella

The event will culminate with a tribute dinner at Leña Marbella, Dani García’s flagship restaurant in Andalusia. There, the invited chefs will collaborate in creating a unique menu in honor of Martín Berasategui. Each course will represent a personal interpretation of his legacy, forming a culinary dialogue that merges styles, generations, and visions of Spanish haute cuisine. Beyond the personal tribute, this initiative symbolizes the union of different culinary generations and styles, celebrating gastronomic excellence and reinforcing Spain’s status as a global benchmark in innovation and creativity in the kitchen.

The Spell Begins as Night Falls

There are nights that call for magic. Dim lights, knowing glances, and a clear desire: to celebrate Halloween in style. And Halloween night at Grupo Dani García is here. No rushed costumes or cheap scares. Here, witchcraft tastes like recipes that enchant and toasts that spark smiles.

In Madrid, Marbella, and Barcelona, the chef’s restaurants are preparing for a different kind of Halloween. Adult. Sensory. Fun. With that Andalusian touch that turns any evening into a memory.

Because when night falls and autumn arrives, you crave enjoyment, seduction, and moments worth talking about. And yes, the most mysterious night at Grupo Dani García promises just that—and more.

A Captivating Cocktail: Catrina

No ritual is complete without a potion. This Halloween, the star is Catrina. A cocktail that’s seductive, sweet, and mischievous all at once. One you order to toast… and also to photograph.

Each bar in the Group serves its version, but the essence remains: mystery, sparkle, and an elegant touch that makes everything flow. The glass that marks the start of the night. The one that signals something special is about to happen.

Because Halloween isn’t just about costumes. It’s attitude. It’s emotion. And Catrina knows it.

Corners to Get Lost… and Found

In Madrid, the atmosphere turns seductive.
The bars of BiBo, the fire of Leña, the warmth of Tragabuches, and the maritime spirit of Lobito de Mar are tinged with playful shadows and nightly laughter. This is a place to see and be seen, to share dishes that captivate, and indulge in hypnotic cocktails.

In Marbella, Halloween night breathes with sea breeze and moonlight. Everything feels warmer. More intimate. There’s always a whisper in the air saying: “stay a little longer.”

And Barcelona brings its modern, bold, cosmopolitan energy. Perfect for an unexpected Halloween plan. Glamorous, but never losing the fun.

Dishes That Tell Stories

No fake cobwebs or shiny skulls are needed. The magic is in the flavors. In that bite that makes you close your eyes. In the wink shared among friends when tasting a dish you can’t stop craving.

Because the most mysterious night at Grupo Dani García isn’t about fear—it’s about feeling. Toasting to what you love. Enjoying the best of each restaurant with that nighttime vibe that invites evenings that linger.

Tapas that seduce. Meats that are pure fire. Fish that tastes like the true sea. All wrapped in a vibe that blends mystery, celebration, and elegance.

And You, Where Will You Celebrate?

Halloween isn’t improvised. It’s lived, felt, and chosen wisely.

This year, there’s one clear destination for those seeking a different night: the most mysterious night at Grupo Dani García.

Order a Catrina. Make a toast. And let the night decide.

There are decisions that divide the world.
Sweet or savory. Beach or mountains. Dry or creamy rice.
There’s no right answer—only different sensations. And if there’s one place where this choice turns into pure pleasure, it’s here: dry or melow rice at Lobito de Mar. Because in this restaurant from Grupo Dani García, it’s not about choosing right—it’s about choosing what makes you happy today.

Dry: the one that crackles and conquers

Dry rice is the timeless classic that never disappoints. Loose, golden, with that deep aroma that embraces you before the first bite.
At Lobito de Mar, every dry rice arrives at the table with perfect texture and a broth full of flavor. Nothing’s extra. Everything’s in its place.

A rice with seasonal vegetables, one with carabinero prawns, or the Iberian pork rice that boldly unites land and sea. And always, with that golden crust at the bottom—the socarrat that fights for your spoon. Because yes, if you’re the kind who loves that crunch, that clean and direct flavor, dry or melow rice at Lobito de Mar has your answer.

Creamy rib rice: spoons that comfort

Here, there’s no variety—there’s perfection.
The only creamy rice on the menu is the rib rice, and it needs no rival. Creamy, intense, profound. Slow-cooked, until the rice melds with the meat and everything tastes like home. Like the good old days. Like comfort on a plate.

It’s made to share, to let go, to stretch lunch into the afternoon.
It’s the dish for long sobremesas, for easy conversation, for that “I didn’t know this could taste so good” moment. If what you love is warmth, comfort, and honest flavor, you’ll understand why dry or creamy rice at Lobito de Mar is starting to have a clear favorite.

There’s no “good” rice. There’s the perfect rice for you

The best part is—you don’t have to choose just once.
You can try one today, another tomorrow, come as a couple and steal from each other’s plate, or come back just for that rice you can’t forget. Because at Lobito de Mar, rice isn’t just a section of the menu—it’s a way of cooking the south with pride.

And it doesn’t matter if you’re in Marbella or in the heart of Madrid.
You can still feel the sea breeze—even in the conversation. The table fills up. Glasses clink. The rice arrives at the center. And suddenly, the choice doesn’t matter that much anymore. Because everything tastes like summer, like gathering, like an unhurried Sunday.
That’s how dry or creamy rice is lived at Lobito de Mar.

You don’t need to cross a locked door to come home. Sometimes, all it takes is an aroma, a flavor, a table that welcomes you without questions. At Tragabuches, every dish holds a touch of refuge, of roots, of embrace. There’s no artifice. Just ingredients, Andalusian soul, and cooking that stirs emotion. Because yes, dining at Tragabuches is coming home, even if it’s your first time walking in.

Roots served on a plate

The story of Tragabuches cannot be told without speaking of its origin—of that first restaurant that marked the beginning of the Dani García universe, and of this new version which is less of a return and more of a statement of principles. Here, cooking is done with truth. With ingredients that speak Andalusian, with times that respect the nature of the product, and with one clear intention: to reconnect. From the bread to the last bite of dessert, dining at Tragabuches is coming home—because everything tastes essential.

Product, flavor, and emotion

There are dishes that need no explanation. That arrive at the table with a universal language: the language of flavor that moves you. At Tragabuches, seasonal produce is everything. Vegetables that still carry the shine of the earth, fresh fish, noble meats… each treated with care, with respect, with intention. You don’t come here to test technique—you come here to feel. And in every dish, there’s something that reminds you of yourself.

The table as a meeting place

Dining at Tragabuches is not just a gastronomic experience—it’s a feeling. That of being in a place where everything makes sense. Where there’s no need to speak loudly, nor dress up. Where you sit down, take a deep breath, and think: this is it. That’s why dining at Tragabuches is coming home. Because it’s the kind of place you don’t just go to—you return to. Again and again.

Even if they spend the whole day saving the world, even superheroes need a good lunch. And if they had a day off in Madrid, Marbella, or Tarifa, they wouldn’t head to Stark Tower. They’d go out to eat. Because between parallel universes and galactic battles, there’s one unshakable truth: nothing beats a good meal at Grupo Dani García.

Picture the scene. Tony Stark parking his car in front of BiBo Madrid with the same style he lands in Monaco. Thor arriving at Leña with his hammer, as if it were part of the décor. And Wolverine… well, he wouldn’t bother with a reservation. He’d just walk in and order his usual.

BiBo Madrid: flavors for globetrotters (and billionaire geniuses)

What Iron Man would order at BiBo Madrid
Tony Stark knows exactly what he wants: he picks BiBo for its international vibe, chic atmosphere, and a menu that takes you on a trip without leaving your seat. He’d go for a braised oxtail brioche with Bull sauce, guacamole made to order—because perfection doesn’t wait—and pair it with champagne, of course. Not to show off. Well… maybe a little.

And Peter Parker, if he could sneak in with his student ID, would also choose BiBo Tarifa.
Young, curious, and perpetually hungry, he’d go for Barbate tuna tartare, a Japanese tapa “because it sounds like science,” and an ice-cold Coke to toast with MJ for surviving another semester.

Leña Marbella: where heroes roar

Thor at Leña Marbella
No menu needed—just a table by the fire. At Leña, the God of Thunder finds his place. A tomahawk steak worthy of Valhalla, ribs that fall apart at the mere sight, and embers that crackle like Mjölnir itself. To drink? Mead. Or something close enough.

Wolverine, of course, picks Leña Madrid
Silent, intense, and with zero tolerance for lukewarm plates. He’d order the steak tartare with a wild touch, and maybe some croquettes… if he’s in a good mood. He doesn’t share. Food or table.

Tragabuches Marbella: tradition in a gala suit

Black Panther feels at home at Tragabuches
Elegant, deeply principled, and with absolute respect for authenticity. T’Challa would find perfect harmony here: rooted cuisine, ingredients with history, and a chilled gazpacho that reminds him luxury lies in simplicity. His signature dish? A stew served in a clay pot, the kind that smells like truth.

Lobito de Mar: a feast for stellar travellers

Doctor Strange at Lobito de Mar Madrid
Mysterious, calculated, and with refined taste. No capes here, but ceviches that border on magic, clams in manzanilla wine, and a dry seafood rice that opens sensory portals. He’d order a glass of white wine and sit studying the plate as if reading his destiny.

Captain Marvel lands at Lobito de Mar Marbella

And she doesn’t go small. Oysters, tuna baby burger, vine-shoot rice… and cheesecake to finish the mission in glory. Powerful, yes but also with a weakness for top-quality products and lingering, unhurried sobremesas.

And you—what would you order?

We may not have Captain America’s shield or Wanda’s powers, but we do have something just as important: a taste for eating well. At Grupo Dani García, each restaurant is a different experience, like its own universe within the multiverse of flavor.

“What superheroes would order at Grupo Dani García” isn’t just a fantasy—it’s the perfect excuse to look at the menu with fresh eyes, to choose dishes the way you’d choose your next mission. Because here, the world isn’t saved. It’s savored.

And if you’re still not sure, think like an Avenger: choose your restaurant, make your reservation, and join the most delicious league on the planet.

Marbella no se visita. Se vive. Se saborea. Desde que amanece hasta que cae el sol, tiene ese magnetismo andaluz que mezcla lujo, autenticidad y alegría sin esfuerzo. Aquí, cada plan puede ser una postal. Y si solo tienes un día, lo ideal es vivirlo sin prisas y con mucho apetito. Porque un día perfecto en Marbella empieza con mar, sigue con sol, y se termina como debe ser con un buen festín, o varios.

Paseo entre buganvillas y café con calma

Empieza la mañana en el casco antiguo, donde las fachadas blancas y los balcones floridos te saludan en cada esquina. Aquí, el desayuno no es un trámite: es una pausa deliciosa. Café con leche, pan artesanal con aceite andaluz y tomate del bueno. Nada como eso para entender que en Marbella la vida se vive despacio.

Playa, paseo marítimo o mercadillo

Puedes seguir hacia el mar, dar un paseo por la arena o descubrir algún mercadillo escondido entre urbanizaciones con encanto. Marbella tiene alma costera, pero también rural, chic y mediterránea a partes iguales. Cada calle es una invitación a improvisar.

Comida con sabor a sur en Tragabuches Marbella

La hora del almuerzo merece una mesa que hable andaluz. Y no hay mejor opción que Tragabuches, un homenaje a la cocina tradicional del sur, con productos de kilómetro cero y recetas con alma.

Aquí todo empieza con un sofrito. Con aceite de oliva que sabe a sol. Con platos que te recuerdan a casa aunque no seas de aquí. Prueba su ensaladilla rusa, su menú del día, o un guiso que parece hecho por una abuela con estrella Michelin. Andalucía se saborea en cada plato, y Tragabuches lo confirma con elegancia y fondo.

Siesta, piscina o paseo entre boutiques

Después de comer así, el cuerpo pide calma. Puedes darte un chapuzón, tumbarte al sol, o explorar las tiendas del centro o Puerto Banús. Lo importante es que lo hagas con la tranquilidad que solo llega después de un buen almuerzo y una copa de vino.

Tardeo marino en Lobito de Mar

A medida que baja el sol, el plan perfecto está en Lobito de Mar, ese restaurante que interpreta el espíritu del chiringuito clásico, pero lo eleva a otro nivel. Aquí el mar no se impone, se insinúa. Y se sirve en forma de ensaladas frescas, mariscos del día, boquerones con carácter y arroces que huelen a vacaciones.

Es el sitio ideal para un “tardeo” con acento salino: un vino blanco bien frío, una ración para compartir y ese murmullo de gente feliz que solo se escucha donde se come bien.

Cena entre brasas en Leña

Y cuando crees que el día no puede ir a más, llega Leña. El templo de la brasa. El fuego como técnica, como emoción, como espectáculo. Aquí, la carne madurada se trata como oro. Las verduras tienen carácter. Y cada plato es un equilibrio entre fuerza y elegancia.El fuego es el secreto en Leña, pero también lo es el ritmo del servicio, la estética del local, la sensación de estar donde todos quieren estar. El lugar perfecto para cerrar el día con un brindis, una sobremesa larga y la promesa silenciosa de volver.

There are flavors that need no introduction. Just one taste is enough for them to stay with you forever. And if there’s a land where flavor is identity, that land is Andalusia. Its olive oil, its tuna, its tomatoes, its wines… these are not just ingredients: they are culture, they are roots, they are the soul of a cuisine that knows nothing of haste or artifice. And in the restaurants of Grupo Dani García, that soul is served daily—dish by dish, corner by corner. Andalusia is tasted in every bite, and that’s the promise that unites every concept in the group: from the elegant grill of Leña to the salty freshness of Lobito de Mar, the globetrotting fusion of BiBo, and the tradition with a southern accent of Tragabuches.

Liquid gold that transforms everything

Let’s start with the most essential: extra virgin olive oil. At Grupo Dani García, it’s used the way a mother uses love in the kitchen: in everything. Sourced from select Andalusian mills, this EVOO doesn’t just cook it dresses, finishes dishes, perfumes cold soups, and enhances flavors.

A slice of toast with tomato at Tragabuches, a creamy potato salad at Lobito de Mar, or a tartare at BiBo… all are elevated when the oil is right. It’s not about quantity, but character. And Andalusia’s oil has plenty.

Red tuna: the ambassador of the Andalusian sea

Red tuna is another jewel served with pride. At BiBo, it appears in bold tartares and playful brioches. At Lobito de Mar, its essence is honored: delicate carpaccios, refined burgers, perfect loins. Always treated with respect, always the star. Because when a product is this noble, the real skill is knowing when to stop.

That’s the Andalusian secret: don’t mask what’s already beautiful.

Tomatoes with history, bread with craft

The Andalusian tomato fleshy, sweet, with a slight tang is one of those ingredients that needs only salt and oil to say it all. At Tragabuches, it becomes gazpacho, salmorejo, or a salad with tuna belly. But above all, it becomes a memory. Of childhood, of countryside, of an endless summer.

And let’s not forget Andalusian bread. Artisan-made, crunchy, with a crumb that begs to be dipped. The kind you don’t leave on the side of the plate, but make part of the ritual. At Leña, it pairs with meat, Lobito, it mops up marine sauces, Tragabuches, it soaks up the bottom of a stew.

Cheeses, charcuterie, and sweets with a southern accent

Payoyo cheese, Iberian pork loin, acorn-fed ham… products that speak with a southern accent and whet the appetite just by naming them. They’re served with care, perfectly sliced, and need nothing more than a good glass of wine to go with them.

And for the grand finale: dessert. From a creamy cheesecake to an olive oil ice cream or a citrusy tocino de cielo. Because Andalusia speaks through its sweets, too. With tradition, with sugar, and with that just-right touch that makes you say: “Just one more bite, please.”

The land as a flag

At Grupo Dani García’s restaurants, km 0 isn’t a trend—it’s a statement of principles. Andalusian products aren’t just present; they’re the centerpiece. Because there’s no innovation without roots, and no soulful cooking without honoring the origin. Andalusia is in every dish, and that flavor isn’t just about taste. It’s emotion, it’s history, it’s belonging. And with every bite, the South becomes universal.